This fresh and vibrant Greek Salad is everything you want in a quick, no-fuss meal. Packed with crisp veggies, creamy feta, and briny olives, it comes together in minutes and tastes like a sunny Mediterranean escape. Whether you’re serving it as a side, enjoying it as a light lunch, or piling it next to some grilled chicken, this classic salad is as simple as it is satisfying.

Why You’ll Love This Recipe

Ridiculously Quick: You can pull this together in under 15 minutes—no cooking, no stress, just chopping and mixing.
Incredibly Fresh: The crunch of cucumbers, the sweetness of tomatoes, the sharp bite of red onion—it’s a flavor explosion in every bite.
Light but Filling: Thanks to the feta and olives, it’s satisfying enough to stand on its own, but light enough that you’ll feel great after eating it.
Perfect Anytime Dish: Great for busy weeknights, summer barbecues, picnics, or when you’re just craving something fresh and flavorful.

Ingredients You’ll Need

This salad is all about bold, simple ingredients. Here’s what you’ll need:

Cucumber: Adds a refreshing crunch. Use English cucumber for thinner skin and fewer seeds.
Tomatoes: Ripe cherry or grape tomatoes work best—they’re sweet, juicy, and don’t water down the salad.
Red Onion: Adds sharpness and color. Slice it thin and soak briefly in water if you prefer a milder flavor.
Kalamata Olives: Their salty, briny flavor gives this salad its signature Greek punch. Use pitted for convenience.
Green Bell Pepper: Optional, but adds a satisfying crunch and a touch of bitterness that balances the sweetness of the tomatoes.
Feta Cheese: Go for a block of feta and crumble it yourself—pre-crumbled tends to be drier and less flavorful.
Dried Oregano: The earthy, herby flavor ties everything together. Greek oregano is ideal if you can find it.
Olive Oil: Use a good-quality extra virgin olive oil for the dressing—it makes a huge difference.
Red Wine Vinegar or Lemon Juice: Adds brightness and acidity to balance the richness of the cheese and oil.
Salt and Pepper: Just enough to enhance the natural flavors—don’t overdo it, especially with salty feta and olives in the mix.

Variations

Looking to mix things up? Here are some easy twists:

Add Protein: Toss in some grilled chicken, shrimp, or chickpeas to make it a full meal.
Make it a Pasta Salad: Stir the salad into some cooked and cooled orzo or rotini for a heartier dish.
Vegan Version: Skip the feta or use a plant-based alternative. It still tastes amazing.
Add Herbs: Fresh parsley, mint, or dill bring an extra layer of flavor and brightness.
Throw in Avocado: Adds creaminess and richness that balances the sharpness of the onion and vinegar.

How to Make Greek Salad

Step 1: Prep the Vegetables

Chop your cucumber into half-moons, halve the cherry tomatoes, thinly slice the red onion, and slice the bell pepper into strips if using.

Step 2: Combine in a Bowl

Add all the chopped veggies to a large mixing bowl. Toss in the olives and crumble the feta cheese over the top.

Step 3: Dress It Up

Drizzle with extra virgin olive oil and a splash of red wine vinegar or a squeeze of fresh lemon juice. Sprinkle with dried oregano, salt, and black pepper.

Step 4: Toss and Taste

Gently mix everything together, making sure the feta and dressing are well distributed. Taste and adjust the seasoning if needed.

Step 5: Chill or Serve Immediately

You can serve it right away or let it sit for 10–15 minutes so the flavors can mingle. It’s delicious either way.

Pro Tips for Making the Recipe

Use Fresh, Ripe Tomatoes: They’re the soul of this salad. Avoid mealy or under-ripe ones.
Crumbled Feta Last: Don’t overmix after adding the feta—keep those creamy chunks intact for the best texture.
Let It Marinate: If you have time, let the salad sit for 10–20 minutes before serving. It helps the flavors really shine.
Control the Salt: Feta and olives are naturally salty, so always taste before adding more salt.
Keep It Cold: Greek salad is best enjoyed cold or at least cool. Chill your ingredients beforehand if you’re making it on a hot day.

How to Serve

Greek Salad is incredibly versatile. Here are some great ways to serve it:

Classic Side

Pair it with grilled meats like chicken souvlaki, lamb chops, or baked salmon. The freshness cuts through the richness beautifully.

Light Lunch

Add a chunk of crusty bread or a piece of pita, and you’ve got a perfectly balanced lunch.

Part of a Mezze Spread

Serve it alongside hummus, tzatziki, dolmas, and warm pita for a lovely Mediterranean feast.

Picnic or Potluck Favorite

It holds up well at room temperature and is always a hit.

Make Ahead and Storage

Storing Leftovers

Store in an airtight container in the fridge for up to 3 days. The veggies may release some liquid, but the flavors only get better.

Freezing

This is a fresh salad—freezing isn’t recommended as the vegetables will lose their texture and become watery.

Reheating

No need to reheat! This salad is meant to be enjoyed cold or at room temperature.

FAQs

Can I make Greek salad ahead of time?
Yes! You can chop all the veggies and mix the dressing separately a few hours ahead. Just combine everything shortly before serving so it stays crisp.

What kind of olives should I use?
Kalamata olives are the traditional choice, but if you prefer black or green olives, go for it. Just make sure they’re pitted and high quality.

Can I use a different cheese?
Feta is classic, but if you’re not a fan, try crumbled goat cheese or even a mild ricotta salata. Just stick to something crumbly and tangy.

Is Greek salad healthy?
Absolutely. It’s loaded with fiber, vitamins, and healthy fats from olive oil and feta. It’s naturally low-carb and gluten-free too.

Final Thoughts

This Greek Salad is the kind of dish that never goes out of style—refreshing, colorful, and bursting with flavor. Whether you’re making it as a side or the star of the show, it’s a guaranteed crowd-pleaser. Try it once, and you’ll be reaching for this recipe again and again. Happy chopping!

Greek Salad Recipe